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Preparation

Make crêpes:

In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.

Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

Make filling:

In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.

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Recent Reviews

I agree with a few other reviewers that the filling is too thick and floury. My bechamel was so thick that I had to add extra milk, then tossed some of it out so that my ratio of sauce to bacon and mushrooms was still on point. Having done that it was still plenty thick enough to spread into the crepes with none oozing out the sides. Would have been much better off simply reducing the flour to 2 tablespoons. That said, the crepe batter is fabulous and with a slight adjustment, the entire recipe could be a win. 4 forks for the crepes, 2 forks for the filling.

lschmidt from Portland, OR /

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Very nice savory crepes. I used a
little less mushrooms and added some
left over grilled chicken to these.
Yum. I added a little chicken base
concentrate to the sauce to add more
flavor. A thick sauce for the
filling is necessary so the
filling doesn't ooze out everywhere.
Quite tasty. Not fabulous therefore
three forks instead of four.

rmreid from Lebanon, MO /

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I have been making this for several years now. My family and friends go nuts for it. Even made a batch for a friend going through chemo, she said they were still good after 3 months in freezer, and popped in the microwave.

A Cook from Gresham, Or /

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Loved this recipe! Made the filling ahead on the same day, re-heated a little in the pot before stuffing the crepes and popping into the oven. So delicious, if a bit rich. I did add some wine at the saute phase. I had little bit too much filling for the crepes, but it worked out well. This is a standout!

troyerj /

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The sauce is WAY too thick/gluey. I think 1/8 cup of flour would be much more appropriate with the 2tbsp of butter in the roux.